Jalapeño-Cheddar Skillet Cornbread

• 1 cup All-purpose Flour
• 1 cup Yellow Cornmeal
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 4 Tablespoons Sugar
• 1 cup Shredded Sharp Cheddar Cheese
• 1 cup Buttermilk
• 2 whole Eggs
• 5 Tablespoons Unsalted Butter, Melted And Cooled, Divided
• 3 whole Jalapeno Peppers, Seeded And Minced
• 1/4 Tablespoons Scallions, Chopped
• 1 cup Corn Kernels

1. Place a 9 inch cast iron skillet in the oven and preheat the oven to 400 degrees F.
2. In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the cheese and gently toss.
3. In a separate bowl, whisk together the milk, eggs, and 4 tablespoons of melted butter.
4. Combine the wet and dry ingredients, stirring until all items are well incorporated. Fold in the jalapenos, scallions, and corn.
5. Carefully remove the hot skillet from the oven. Pour the remaining butter into the bottom of the skillet and swirl around to cover the pan. Be careful as butter may splatter. Pour the batter into the skillet. Lower the oven temperature to 375 degrees F and bake for about 25-30 minutes or until the center is firm and a toothpick inserted in the center comes out clean.
6. Cool on a wire rack for 10 minutes before serving.

allpurpose, yellow cornmeal, baking powder, baking soda, salt, sugar, cheddar cheese, buttermilk, eggs, unsalted butter, peppers, ubc, kernels

Taken from tastykitchen.com/recipes/breads/jalapec3b1o-cheddar-skillet-cornbread/ (may not work)